Double Chocolate Cookies

These one bowl Double Chocolate Cookies are rich with cocoa and loaded with dark chocolate chips. Perfectly soft, tender and decadent!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Chill Time 1

Total Time 1 37

Servings cookies

Calories 223kcal

Melt Butter: Place butter in a small saucepan and melt over low heat, stirring occasionally. Alternatively, melt it in the microwave in 30-second bursts. Once melted, pour the butter into a large mixing bowl and let it cool for 10-15 minutes until it's slightly warm to the touch, not hot.
Prepare Wet Mixture: To the cooled melted butter, add both sugars and whisk for 20 seconds. Then add the egg and vanilla, whisking until well combined, about 15 seconds.
Incorporate Dry Ingredients: Sift in the flour, cocoa, and baking soda. Add the salt. Mix with a spatula or wooden spoon until a thick dough forms.
Add Chocolate Chips: Gently fold in the chocolate chips.
Chill & Preheat Oven: Refrigerate the dough for 1 hour. With 30 minutes of chill time remaining, preheat your oven to 400ºF (200ºC). Line a large baking sheet with parchment paper and set aside.
Form Cookies: Scoop 45g / 1.5 oz (or 3 level tablespoons) of dough and roll into tall, cylindrical balls. Place them on the lined baking sheet, spaced 4 inches / 10cm apart. Do not flatten the balls.
Bake: Bake for 10-12 minutes until edges are set but centers are soft. Immediately after removing from the oven, place a few extra chocolate chips on top of each cookie so they melt slightly and turn shiny. Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.

Freeze: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.